Oreo White Chocolate Fudge

Oreo White Chocolate Fudge AKA Cookies and Cream Fudge takes the classic No-Fail Fudge Recipe in a new delicious direction! White chocolate lovers will adore this easy-peasy confection.

Perfect for holiday gifts, this White Oreo Fudge is a rich, tasty confection that pairs well with the more traditional No-Fail Chocolate Fudge.

Why You Must Make 

In this neck of the woods, I’m famous for a few sweets. Namely, my Classic English Toffee, Chewy Gingersnaps, and the chocolate fudge I mentioned above. The latter is the fudge recipe on the back of the jar of marshmallow creme, so it’s no big secret, but I do have a few tricks to make it perfect every time.

• This Oreo White Chocolate Fudge is a simple riff on the popular no-fail chocolate fudge recipe. White chocolate is used instead of semisweet, plus some chopped-up Oreos.
• My family went crazy for this easy Cookies and Cream Fudge! I bet yours will, too!
• It’s a great holiday hostess gift or nice as part of a holiday sweets tray for friends and neighbors.

Ingredient Notes

• Kitchen Staples – Butter, Sugar
• Heavy Cream –  Should contain 36% Butterfat; adds loads of creaminess
• White Chocolate – Chop Ghirardelli white chocolate bars for the best quality. White chocolate chips can also be used, but they take a little more effort to melt (not hard in the microwave, using short bursts, stopping and stirring, and repeating until smooth).
• Marshmallow Creme – One 7-ounce jar. I use the Jet-Puffed brand.
• Oreos – Chop into bite-sized pieces

Recipe Tips

• This Oreo fudge is super simple, but to ensure perfect results, you’ll want a candy thermometer. The original recipe has you boil the sugary mixture for 5 minutes, but it’s hard to know exactly when to start timing. When it starts bubbling??? Or when it comes to a rolling boil??
• If you’re willing to invest in a candy thermometer, it will make the process a little more precise. You boil until the thermometer reaches exactly 234°. Plus, you’ll be able to make my toffee, caramels, and even fry chicken at the proper temperature with an accurate temperature gauge.
• Besides using a candy thermometer, I also like to pop the lid on the pot just as the mixture starts to boil. That helps melt any stray sugar crystals that could potentially recrystallize if not completely dissolved. But keep the lid on for less than a minute so you can keep close track of the temperature.
• Adding marshmallow creme may seem odd if you’re used to your grandmother’s recipe without any processed ingredients. It plays an important role, though, as it prevents the melted sugar from recrystallizing. This addition is key to making this a true creamy no-fail fudge!
• Lining your pan with non-stick foil helps you remove the cooled fudge from the pan to a cutting board. It also makes for easy cleanup.

Frequently Asked Questions

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The Recipe:

Oreo White Chocolate Fudge Recipe

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Yield 64 squares

Oreo White Chocolate Fudge AKA Cookies and Cream Fudge takes the classic No-Fail Fudge recipe in a new delicious direction!

5.0 Stars (42 Reviews)

Ingredients

• ½ cup butter (1 stick)
• ½ cup heavy cream
• 1 cup sugar
• 14 ounces white chocolate, chopped
• 1 jar marshmallow creme (7 ounces)
• 20 Oreos, chopped into bite sized pieces

Instructions

1. Line an 8 x 8-inch baking pan with non-stick foil. Set aside.
2. Melt the butter in a medium saucepan. Add sugar and heavy cream and stir to combine. Heat until it's almost ready to boil, then put the lid on for about a minute to help the sugar melt.
3. Remove the lid, stir and insert a candy thermometer. Let boil, stirring occasionally until the thermometer reaches 234º.
4. Remove from heat and mix in the chopped white chocolate and marshmallow creme, stirring until chocolate is melted and marshmallow cream is incorporated.
5. Quickly add chopped Oreos, then carefully scrape the hot mixture into your prepared pan.
6. Smooth the top with an offset spatula, then let cool to room temperature. Place in refrigerator, covered to chill before cutting.
7. Cut into squares to serve.

Notes

If you can't find white chocolate bars, you can use white chocolate chips. Do not use almond bark as the results won't be as tasty.

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• 
  Deep Frying Thermometer 
• 
  Nonstick Foil
• 
  8 x 8-inch Baking Pan

Nutrition Information:

Yield:

64

Serving Size:

1
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 35mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 1g

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